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Effect of boiling on protein, mineral, dietary fibre and antinutrient compositions of Nymphaea lotus (Linn) seeds

Muhammad Shehu Danhassan,Aliyu Salihu,Hajiya Mairo Inuwa

Journal of Food Composition and Analysis（2018）

Cited 7|Views2
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Abstract
•N. lotus seeds contain amino acids that are essential for growth and development.•Processed of N. lotus seeds meet the RDA requirement for Iron.•Boiling of N. lotus seeds led to significant decrease in heat labile antinutrients.•The information obtained could be useful in generating Food Composition Database.
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Key words
Acetone (PubChem CID: 180),Ethanol (PubChem CID: 702),Sodium hydroxide (PubChem CID: 14798),Sulphuric acid (PubChem CID: 1118),Phenol (PubChem CID: 996),Potassium permanganate (PubChem CID: 516875),Copper Sulphate (PubChem CID: 24462) Potassium Sulphate (PubChem CID: 24507),Dinitrosalicylic acid (PubChem CID: 11873),Trichloroacetic acid (PubChem CID: 6421)
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